1 1/2 c. dry pinto beans
5 c. water
1 tsp. salt
2 tbsp. oil
2 lb. boneless pork or Boston butt
1 sm. onion, chopped
1/2 c. catsup
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/8 tsp. thyme
1/8 tsp. garlic powder
1/2 tsp. salt
Dash of black pepper

Wash beans. Put in saucepan. Add water bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 2 hours. Drain beans and cover with water. Add 1 teaspoon salt. Bring to a boil. Cover; reduce heat and simmer for 1 hour or until almost tender. Cut up pork in 1 inch cube size pieces. Heat oil in a large heavy skillet. Add meat and onions. Mix well. Cook until lightly browned. Add remaining ingredients and beans. Mix well. Cover and simmer 1 1/2 hours or until liquid is absorbed and meat and beans are tender.